Redsalt restaurant is located in the heart of the Crowne Plaza Canberra. With a name that reflects the luxurious maroon that fills the interior of the venue, there’s a sense of anticipation as diners arrive ahead of their dining experience.
Embracing the philosophy of wholesome food and locally-sourced produce, Redsalt’s award-winning Head Chef Prasantha Girgama engineers seasonally-inspired menus through these quality ingredients.
This freshness was on show in our salad entrée of Smoked Prosciutto. As the saying goes, you eat with your eyes, and at first glance this dish – topped with melon, blue cheese and a champagne vinaigrette – confirms the old adage. The colourful trio of rockmelon, watermelon and honeydew brought contrasts in colour and flavour. Paired with the smokiness of the paper-thin prosciutto and sharp blue cheese, this is how every meal should start.
For main we tried the share serving of Seared Barramundi. Chef Girgama does well to preserve the natural flavour of the barramundi in this dish. Served with fennel and blistered cherry tomatoes, and topped with ginger and spring onions, the lightly seared fish is presented in the perfect setting. The sweetness of the tomatoes adds the final element, and certainly brings out the other flavours of the dish.
No dining event would be c
omplete without a sweet treat at the end, and the Redsalt Citrus Tasting Plate is a great choice. With with lemon parfait, orange crème and a citrus compote this is nothing short of a explosion of fruity flavours.
Visually, the beautiful lemon parfait sits atop a saucer of thin biscuit, but the magic comes when you combine the compote and orange crème to intensify the flavours. Garnished with petite purple and yellow pansy that again brings a sense of the natural into the restaurant, this is a dish closes the loop on a fresh, yet wholesome dining experience at Redsalt.
